Pumpkin cranberry red onion tagine
Ingredients
- 3 tbsp olive oil
- 2 red onion, thickly sliced
- 3cm piece fresh root ginger, grated
- 500g/1lb 2oz pumpkin or squash, peeled, deseeded and cut into large chunks
- 1 tsp each cinnamon, coriander, cumin and harissa paste
- 1 tbsp clear honey
- 700g bottle tomato passata
- 50g dried cranberries
- 400g can chickpea, rinsed and drained
- 200g couscous
- 2 tsp vegetable stock granules
- zest and juice 1 lemon
- 3 tbsp toasted flaked almonds
- handful coriander, roughly chopped
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